The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-03-30

pint Of cold water. Let the whole
mix we'll and come to q boil then
pour upon the apples; the syrup
will CONCEAL. 1t is to be eaten with
cold cream.
POTATO AND CORN MUFFINS.
Two cups of cold mashed potato;
two cups of sweet milk; two eggs,
we'll beaten; two cups corn meal or
enough for a batter. Soften the po-
tato with the milk, working out the
Jumps; then stir in corn meal till the
batter is just thick enough to drop
easily from the spoon; add the whip
ped eggs and beat hard. Drop into
the gem pans, oiled and hot, and
bake in an even oven from twenty
to thirty minutes.
DARK CHOCOLATE CAKE.
One-half cup of butter, n cup Of
sugar, II cups Of -four, one-half cup
of milk, two eggs beaten separately,
one teaspoonful of ream of tartar,
one-half teaspoonful Of soda. and q
teaspoonfuls Of chocolate. Dissolve
the chocolate over the steaming tea
kettle, in a saucer, beat into it a lit
tie Of the cake mixture. Flavor with
vanilla, and beat it briskly just be-
fore putting into the oven. 1t makes
one large loaf. If desired darker
in color, put in more chocolate.
FRUIT CAKE THAT WILL LAST A YEAR.
Wash and drain we'll one pound
Of currants, chop coarsely one pound
Of raisins, chop or slice one-half
pound of citron. Beat five eggs and
two cups Of brown sugar together,
then add to them one cup Of butter,
one cup of molasses: One-half cup of
sou milk, n teaspoonful Of spices
to taste. Stir into this mixture six
cups of -four, ~reserving one-half cup
to mix with the raisins to prevent
their settling to the bottom. Add
fruit last.
CUSTARD EGGS
Put the washed eggs in a saucepan
of cold water and let them just come
to a boil, then take them up. Or,
lay them in a hot tin pail, cover
them with boiling water, put the top
on the pail and leave them on the
kitchen table for five minutes. Drain
off the water, pour on more boiling
water and replace the top. Wrap a
hot towel about the pail, and leave
it four minutes before dishing the
eggs. They will be like a soft GUS
tard throughout, and more digesti-
BILE than if cooked in any other way.
GRAHAM AND CORN MUFFINs.
Two full cups corn meal, one cup
graham flour, n cup sweet milk,
two cups boiling water, n egg.
Pour the boiling water into the meal
and stir we'll. Let the mixture stand
till lukewarm, then add the cup Of
milk, OF enough to form a batter
about us stiff as will drop from the
spoon, and beat well. Set this in a
warm place two hours, then break
in the egg and beat hard. Dip into
hot gem pans, we'll oiled, and bake
twenty minutes in a brisk oven.
APPLE CAKE.
Mix and bake as for jelly, flavor
ing the dough with essenc of bitter
almond. Beat N egg light in. a
bowl, and into it a cup of sugar. Add
to this the strained juice and grated
rind Of a lemon. Peel and CRATE
three fine pippins or other ripe,
tart apples directly into the mixture,
stirring in each we'll before adding
another. When all are put in, put
into a farina-kettle and stir over the
fire until the apple custard is boiling
holland quite thick. Cool and spread
between the cakes. A nice and sim
pie cake. Eat the day it is baked.
ORANGE PUDDING.
Four sweet oranges, three eggs,
one cup Of sugar, one pint Of sweet
milk, one large tablespoonful Of corn
starch. Put in a happy only the
juice Of the oranges and the soft
pulp cut fine. Mix the yolks Of three
eggs, Il little of the milk and most of
the sugar and cornstarch together.
Stir this mixture into the rest Of the
milk which is boiling. Cook like
custard. Sprinkle the rest Of the
sugar owe the oranges, and pour
the custard over it. Cover the pud-
ding with a soft frosting made of
the whites. Brown in the oven. Eat